MONOSODIUM GLUTAMATE

1. MONOSODIUM GLUTAMATE

2. Chemical Name- Monosodium GlutamateCommon Name- MSGSynonyms - Sodium glutamate, MSG, L-glutamic acid, monosodium salt, Hydrolyzed vegetable protein Autolyzed yeast, Whey protein Chemical Formula- C5H8NNaO4 • Formula Weight- 169.11 Common uses- to season foods, and meats

3. History of monosodium glutamate • First used in united states on the late 1940’s • Became a common houshold seasoning in the 1960’s • Baby food companys removed monosodium glutamate from their food in 1970 • 2009, MSG could be found in or on fresh fruits, nuts, grains, and vegetables • 5lb bags — $19.35 for pure monosodium glutamate • It is an ionic bond

4. Interesting Facts- many people are allergic to it • Its in anything from soup to coffee • Some suspect it to be a cause of obesity • Physical Properties • a white, odorless crystalline powder that dissolves in water, at room temperature. • It does not have a melting point. • When crystals of MSG are created in water they develop in the shape of rhombic prisms. O O O-Na+ HO NH2

5. In past times, monosodium glutamate was made from natural protein-rich foods such as seaweed. • Today, monosodium glutamate is made from an industrial fermentation process. • It is man made • It reacts with people and gives them • Headaches • Flushing • Sweating • Facial pressure or tightness • Numbness, tingling or burning in face, neck and other areas • Rapid, fluttering heartbeats (heart palpitations) • Chest pain • Nausea • Weakness